- 1 cup sesame seeds
- 1/4 cup pumpkin seeds (shelled)
- 1/4 cup sunflower seeds (shelled)
- 2 tablespoons water
- 1/2 cup honey
- 1/2 cup sugar
- Non-stick spray
In a saute pan, toast the seeds over medium heat for 2 minutes until golden (the pumpkins will pop). Combine the water, honey, and sugar in a saucepan. Over high heat, bring the syrup to 240 degrees F. Add the seeds and bring the syrup to hard crack (250 degrees F). Spritz a cookie sheet with non-stick spray and pour the syrup onto it. After a few minutes, score the candy into 2 by 1/2-inch bars. Let harden, and then cut into bars.